Slow Cooker Pork Lo Mein

Packed with pork and plenty of colorful vegetables, this Asian dish is a nutritious meal in one.

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Servings 8

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( 6 ) Ratings

6 Ratings

5 Stars 36%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

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ingredients 9
Prep Time 10 min
Total Time 10 hr 25 min

Ingredients

1: small onion, cut into wedges

2: pounds pork arm steak, trimmed of fat and cut into 1-inch cubes

1: envelope (1 ounce) chow mein or stir-fry seasoning mix

1: can (8 ounces) sliced water chestnuts, drained

1: can (8 ounces) sliced bamboo shoots, drained

2: medium stalks celery, sliced (1 cup)

1: bag (1 pound) frozen mixed sugar snap stir-fry vegetables

1/4: cup teriyaki baste and glaze (from 12-ounce bottle)

1: pound uncooked angel hair pasta or vermicelli

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Directions

1 Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.
2 Cover and cook on low heat setting 8 to 10 hours.
3 Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
4 Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.

EXPERT TIPS

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Expert Tips

Adding the stir-fry vegetables at the end keeps them from overcooking.

Use any stir-fry sauce in place of the teriyaki baste and glaze to vary the flavor.

The flavor of this chop suey-style dish is a blast from the past, so why not make it a retro '50s party? Serve a molded gelatin salad complete with "exotic" canned mandarin oranges. Don't forget the fortune cookies to go with coffee in the rumpus room.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 475
Calories from Fat: 125),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% ),
Cholesterol: 70mg; 70%;
Sodium: 510mg; 510%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 5g 5% ),
Protein: 33g; 33%

% Daily Value*:

Iron: 24%;

Exchanges:

1 Vegetable; 3 Lean Meat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sue57000

report Posted Jul. 16, 2012 10:09 AM

This is very good and easy. You do have to stir every so often or it will burn. If you will not be able to do this you may want to add a little bit of water. Also 1lb of the angel hair pasta is way too much. Try just 1/4 to 1/2 of the 1 lb box. This was done for me in about 6 hours on low.

lchildress

report Posted Nov. 6, 2011 7:51 PM

I had to be gone for the day I left it cooking and was worried about not having any liquid in the bottem but I thought I'd try it and see what happened -after 8hrs it WAS burning on the bottem -definitely would recommend adding some liquid to it and maybe next time I'll try only cooking it for 5 1/2 hrs too (unless someone can tell me if I did something wrong). Otherwise a good recipe. I could only find the 3/4oz packages of the stir-fry seasoning, so I used 2 packages (which is more then called for) and it eneded up having good flavor!

kasanchez

report Posted Sep. 5, 2011 8:00 PM

Not a big pork fan so I used chicken thighs. Did not use a can of water chestnuts as the bag of mixed vegies had them in there. I did have to add a bit of wather as it seem it would have been burnt and I only cooked it on low for about 5.5 hrs instead of the time called for. In exchange for the teriyaki baste, I had some of the Panda Express Manderine sauce. Very good recipe. I would have it again!

yogachic

report Posted Nov. 21, 2010 6:25 PM

Pork arm steak is fatty. I used 2 lbs of thin cut pork chops instead. Lean and easy to cut into 1 inch pieces.

yogachic

report Posted Nov. 21, 2010 6:21 PM

I just cooked this recipe. The recipe does not call for ginger. Are ya'll saying you added ginger on your own to boost the flavor? If so, how much? My family like it, the flavors tasted good, but were very subdued. It needs a more. Will the ginger rectify this problem?